avocado and lobster mousse with cilantro lime hot sauce, served on a tortilla crisp (butler service)

Size: px

Start display at page:

Download "avocado and lobster mousse with cilantro lime hot sauce, served on a tortilla crisp (butler service)"

Ruby Hopkins
5 years ago
Views:

1 buffet menu

2 buffet menu # 1 hors d oeuvres grilled beef satay served with thai peanut dipping sauce (butler service) avocado and lobster mousse with cilantro lime hot sauce, served on a tortilla crisp (butler service) spinach & feta hummus on a fried pita chip (butler service) dinner buffet salads spinach, applewood smoked bacon, julienned red onion, dried cherries, candied walnuts & feta cheese with pomegranate champagne vinaigrette romaine greens, avocado, cherry tomatoes, vermont white cheddar cheese & tortilla crisps with creamy roasted corn & red pepper dressing pastas roasted vegetables & penne pasta tossed in a white wine cream sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) linguini pasta with marinated & grilled chicken tossed in marinara sauce & topped with shaved parmesan reggiano cheese (prepared tableside) entrees crisp broccolini with roasted garlic oil, lemon essence & toasted almonds smoked ancho chili rice with golden raisins, scallions & roasted red pepper carved london broil with horseradish cream sauce, humboldt fog blue cheese cream sauce & cabernet demi-glace (carved tableside)

3 buffet menu # 2 hors d oeuvres italian antipasto & crudite display with accompaniments duck confit crostini with dijon slaw (butler service) petite maryland style crabcake with remoulade (butler service) watermelon & goat cheese with balsamic drizzle (butler service) dinner buffet salads arugula, strawberries, toasted almonds & goat cheese with a strawberry vinaigrette spinach, cranberries, red onion, poached pears, hazelnuts with balsamic vinaigrette pastas roasted vegetables & penne pasta tossed in a white wine sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) linguini pasta with shrimp, tomatoes & red pepper flakes tossed in a tomato vodka sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) entrees crisp asparagus with toasted almonds & lemon essence roasted garlic & chive mashed potatoes carved prime rib with horseradish cream sauce, humboldt fog blue cheese cream sauce & cabernet demi-glace (carved tableside)

4 buffet menu # 3 hors d oeuvres italian antipasto & crudite display with accompaniments rustic beef carpaccio with arugula & truffle aioli topped with shaved parmigiano reggiano cheese (butler service) tuna tartare with shiitake salad on a sesame cracker (butler service) wild mushroom bruschetta with humboldt fog blue cheese (butler service) dinner buffet salads spring herb greens, dried figs, candied walnuts, humboldt fog blue cheese & prosciutto crisp with truffle vinaigrette spinach & arugula greens, tart granny smith apples, candied walnuts & vermont white cheddar cheese with creamy dijon & black pepper dressing pastas roasted vegetables & penne pasta tossed in a white wine sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) seafood linguini pasta with shrimp & scallops tossed in a lobster cream sauce, topped with fresh basil & shaved parmesan reggiano cheese (prepared tableside) entrees marinated & grilled italian vegetables with extra virgin olive oil & balsamic reduction roasted red skin potatoes with garlic & rosemary carved beef tenderloin with horseradish cream sauce, humboldt fog blue cheese cream sauce & cabernet demi-glace (carved tableside)

5 plated menu

6 plated menu # 1 hors d oeuvres grilled beef satay served with thai peanut dipping sauce (butler service) petite maryland style crabcake with remoulade (butler service) watermelon & goat cheese with balsamic drizzle (butler service) dinner service salad spinach, applewood smoked bacon, julienned red onion, dried cherries, candied walnuts & feta cheese with pomegranate champagne vinaigrette entree crisp broccolini with roasted garlic oil, lemon essence & toasted almonds roasted garlic & chive mashed potatoes marinated & grilled chicken breast with capers & picatta sauce filet of beef tenderloin served with sweet pinot noir reduction & humboldt fog blue cheese cream sauce

7 plated menu # 2 hors d oeuvres italian antipasto & crudite display with accompaniments blt canapé with aioli & arugula (butler service) jumbo crab stuffed cremini mushroom with truffle aioli (butler service) warm brie & raspberry in a phyllo shell (butler service) dinner service salad romaine greens, julienned red onion, cherry tomatoes, vermont white cheddar cheese & tortilla crisps with creamy roasted corn and red pepper dressing entree sauteed garlic green beans with a bell pepper & onion confetti smoked ancho chili rice with golden raisins, scallions & roasted red pepper chipotle and lime glazed prawns with a mango buerre blanc & cilantro oil filet of beef tenderloin lightly blackened served with sweet pinot noir reduction & cracked black pepper cream sauce

8 plated menu # 3 hors d oeuvres raw bar display with oysters, shrimp, & accompaniments rustic beef carpaccio bruschetta with arugula & truffle aioli topped with shaved parmigiano reggiano cheese (butler service) tuna tartare with a shiitake salad on a sesame cracker (butler service) caprese skewer with fresh mozzarella, basil & marinated cherry tomato (butler service) dinner service salad arugula & frisee greens, crsip prosciutto, tangerine supremes, shiitake mushrooms & shaved parmesan reggiano cheese with roasted shallot vinaigrette entree crisp asparagus with toasted almonds & lemon essence lobster risotto with saffron, roasted corn & cremini mushrooms pan-seared sea bass with citrus buerre blanc filet of beef tenderloin served with sweet pinot noir reduction & humboldt fog blue cheese cream sauce

9 station menu

10 station menu # 1 hors d oeuvre station curry chicken salad tartlet (butler service) petite maryland style crabcake with remoulade (butler service) wild mushroom bruschetta with humboldt fog blue cheese (butler service) mashed potato station pick one: cracked peppercorn gravy, mushroom marsala demi-glace or herbed goat cheese cream sauce with guests choice of bacon, chives, jalapenos, horseradish, cheddar cheese & english goat cheese carving station (chef attended) smoked turkey breast with a cherry compote & chive aioli roast beef with au jus & horseradish mustard sauce served with petite rolls mac & cheese station with guests choice of bacon, tomatoes, green onions, jalapenos, buffalo sauce, parmesan panko crumbs, grippo dust, shredded smoked gouda cheese, shredded cheddar cheese & english goat cheese salad station romaine lettuce and mesclun greens with guests choice of red onion, almonds, sun-dried cranberries, croutons, peppercorn ranch dressing, raspberry vinaigrette & balsamic vinaigrette minimum guest count of 75, maximum guest count 225, reception only event

11 hors d oeuvre station station menu # 2 italian antipasto & crudite display with accompaniments grilled beef satay served with a thai peanut dipping sauce (butler service) jumbo lump crab stuffed cremini mushrooms with truffle aioli (butler service) warm brie & raspberry in a phyllo shell (butler service) salad station spinach and spring herb greens with guests choice of candied walnuts, cherry tomatoes, red onion, tortilla crisps, prosciutto crisps, dried figs, vermont white cheddar cheese, humboldt fog blue cheese, truffle vinaigrette, pomegranate champagne vinaigrette & creamy roasted corn and red pepper dressing quesadilla station (chef attended) pick two : carnitas, spicy chicken, ground beef, portabella mushrooms made to order & served on flour tortillas with mexican shredded cheese with guests choice of pico de gallo, jalapenos, sour cream, cilantro lime hot sauce & mild taco sauce indian station chicken tikka masala saag paneer basmati rice naan carving station (chef attended) herb crusted pork loin with apple brandy demi-glace & horseradish mustard sauce grilled beef tenderloin with horseradish cream sauce, cabernet demi-glace & humboldt fog blue cheese cream sauce served with petite rolls minimum guest count of 75, maximum guest count 225, reception only event

12 brunch menu

13 sunday brunch menu # 1 includes mimosa & bloody mary bar offered until 2:00pm hors d oeuvres brunch buffet salad romaine greens, maple smoked bacon, cherry tomatoes, aged cheddar cheese & garlic croutons with peppercorn ranch dressing entrees roasted vegetables & penne pasta tossed in a white wine cream sauce, topped with fresh basil & shaved parmigiano reggiano cheese roasted red skin potatoes with garlic & rosemary crispy maple smoked bacon maple sausage links french toast with whipped cream, assorted berries & maple syrup egg casserole with spinach, roasted red peppers & cheddar cheese carving station carved pork loin served with apple brandy demi-glace & a horseradish mustard sauce

14 hors d oeuvres sunday brunch menu # 2 includes mimosa & bloody mary bar offered until 2:00pm brunch buffet salads romaine greens, parmesan cheese, garlic croutons, cherry tomatoes & ceasar dressing entrees linguini pasta with marinated & grilled chicken tossed in a marinara sauce & topped with shaved parmigiano reggiano cheese roasted red skin potatoes with garlic & rosemary crispy maple smoked bacon maple sausage links french toast with whipped cream, assorted berries & maple syrup working stations omelet station made to order with guests choice of cheddar cheese, assorted bell peppers, mushrooms, onions, tomatoes & maple smoked bacon carved spiral ham with a cherry compote

15 special menu

16 friday & sunday buffet # 1 includes house beer & house wine hors d oeuvres spinach & feta hummus on a fried pita chip (butler service) crisp asparagus & prosciutto canapés with balsamic reduction (butler service) dinner buffet salad mesclun greens, sun-dried cranberries, toasted pinenuts & english goat cheese with raspberry vinaigrette entrees crisp green beans with lemon essence & toasted almonds roasted red skin potatoes with garlic & rosemary penne pasta tossed in a marinara sauce & topped with fresh basil & shaved parmigiano reggiano cheese grilled chicken breast with a citrus buerre blanc sauce or a cabernet demi-glace (choice of one) sauce)

17 friday & sunday buffet # 2 includes house beer & house wine hors d oeuvres crisp asparagus & prosciutto canapés with balsamic reduction (butler service) dijon crab salad served on a tortilla crisp (butler service) spinach & feta hummus on a fried pita chip (butler service) dinner buffet salads mesclun greens, sun-dried cranberries, toasted pinenuts & english goat cheese with raspberry vinaigrette romaine greens, maple smoked bacon, cherry tomatoes, aged cheddar cheese & garlic croutons with peppercorn ranch dressing entrees steamed carrots with chipotle honey butter glaze roasted red skin potatoes with garlic & rosemary baked ziti pasta bolognese grilled airline chicken breast with a piccata sauce or a cabernet demi-glace (choose of one sauce)

18 friday & sunday buffet #3 includes beer & wine hors d oeuvres crisp asparagus & prosciutto canapés with balsamic reduction (butler service) petite maryland style crabcake with remoulade (butler service) goat cheese & fig on an italian crostini (butler service) dinner buffet salads mesclun greens, fresh strawberries, toasted almonds & english goat cheese with a strawberry & balsamic vinaigrette romaine greens, applewood smoked bacon, cherry tomatoes, aged cheddar cheese & garlic croutons with peppercorn ranch dressing entree crisp green beans with lemon essence & toasted almonds roasted fingerling potatoes tossed with olive oil & garlic roasted vegetables & penne pasta tossed in a white wine sauce, topped with fresh basil & shaved parmigiano reggiano cheese or baked ziti pasta bolognese (choice of one pasta) grilled airline chicken breast with citrus beurre blanc or marsala with mushrooms (choose one sauce)

19 hors d oeuvres winter wonderland buffet includes house beer & house wine **saturdays in january, february & march crisp asparagus & prosciutto canapés with balsamic reduction (butler service) petite maryland style crabcake with remoulade (butler service) spinach & feta hummus on a fried pita chip (butler service) dinner buffet salads mesclun greens, sun-dried cranberries, toasted pinenuts & english goat cheese with raspberry vinaigrette romaine greens, maple smoked bacon, cherry tomatoes, aged cheddar cheese & garlic croutons with peppercorn ranch dressing entrees crisp green beans with lemon essence & toasted almonds roasted red skin potatoes with garlic & rosemary baked ziti pasta bolognese grilled airline chicken breast with a piccata sauce or a cabernet demi-glace (choose one)

20 hors d oeuvres

21 hors d oeuvres menu chip and dip display assortment of imported & domestic cheese display with accompaniments hummus display served with house made pita chips assortment of olives & giardiniera display with olive oil, vinegar & dipping bread italian antipasto & crudite display with accompaniments raw bar display with shrimp, oysters, & accompaniments watermelon & goat cheese with balsamic drizzle spinach & feta hummus on a fried pita chip vegetarian meatball with sweet thai chili sauce goat cheese & fig on an italian crostini tomato & avocado toast wild mushroom bruschetta with humboldt fog blue cheese herb goat cheese canapé with olive, tomato & basil blt canapé with aioli & arugula marinated roma tomatoes & fresh mozzarella on an italian crostini with fresh basil pesto crisp asparagus & prosciutto canapé with balsamic reduction avocado & lobster mousse with cilantro lime hot sauce, served on a tortilla crisp dijon crab salad served on a tortilla crisp warm brie & raspberry in a phyllo shell * sales tax & 22% service charge will be added to all 2019 final bills

22 hors d oeuvres menu continued jumbo lump crab stuffed cremini mushroom with truffle aioli shrimp wontons with ponzu ginger broth duck confit crostini with dijon slaw petite maryland style crabcake with remoulade grilled beef satay served with thai peanut dipping sauce french onion stuffed mushroom curry chicken salad tartlet rustic beef carpaccio bruschetta with arugula & truffle aioli with shaved parmesan reggiano cheese baked brie with bacon jam in a phyllo shell caprese skewer with fresh mozzarella, basil & marinated cherry tomato smoked salmon with dill cream cheese, capers & dill sprig in a phyllo shell chicken & waffle with jalapeño slaw & sriracha honey tuna tartare with shitake salad on a sesame cracker * sales tax & 22% service charge will be added to all 2019 final bills

23 hors d oeuvres menu continued heavier hors d oeuvres petite sandwich & carving station options herb crusted pork loin with apple brandy demi-glace & horseradish mustard sauce served with petite rolls smoked turkey breast with a cherry compote chive aioli or horseradish cream sauce served with petite rolls roast beef with au jus & horseradish mustard sauce served with petite rolls grilled beef tenderloin with horseradish cream sauce, cabernet demi-glace & humbolt fog blue cheese cream sauce served with petite rolls mac & cheese station with guests choice of bacon, tomatoes, green onions, jalapenos, buffalo sauce, parmesan panko crumbs, grippo dust, shredded smoked gouda cheese & shredded cheddar cheese mashed potato station pick one: cracked peppercorn gravy, mushroom marsala demi-glace or herbed goat cheese cream sauce with guests choice of bacon, chives, roasted red pepper and corn succotash, jalapenos, horseradish, cheddar cheese, parmigiano reggiano cheese & goat cheese slider station hand pattied burgers cooked to perfection topped with caramelized onions, pickles and special sauce pulled pork with a tangy carolina bbq sauce, topped with a honey dijon slaw pasta station (chef attended) penne pasta made to order with guests choice of roasted vegetables, shrimp, chicken, mushrooms, onions, tomatoes, red pepper & garlic served with a creamy alfredo or house made marinara & topped with fresh basil & shaved parmigiano reggiano cheese quesadilla station (chef attended) pick two : carnitas, spicy chicken, ground beef, portabella mushrooms made to order & served on flour tortillas with mexican shredded cheese with guests choice of pico de gallo, jalapenos, sour cream, cilantro lime hot sauce & mild taco sauce salad station romaine and spring mix with guests choice of applewood smoked bacon, cherry tomatoes, garlic croutons, red onion, dried cherries, candied walnuts, feta cheese, vermont white cheddar cheese, peppercorn ranch dressing & pomegranate champagne vinaigrette

avocado and lobster mousse with a cilantro lime hot sauce, served on a tortilla crisp (butler service)

buffet menu buffet menu # 1 hors d oeuvres grilled beef satay served with thai peanut dipping sauce (butler service) avocado and lobster mousse with a cilantro lime hot sauce, served on a tortilla crisp